How to prepare Batata Vada dry chutney | Secret Recipe of Vada Pav Red Garlic Dry Chutney | Teekha Sukha Lal Chutney | Dry Garlic Chutney| Vada Pav Chutney available at roadside vendors.
Batata Vada Dry Garlic Chutney is native to the Indian state of Maharashtra. This chutney commonly known as batata vada chutney.
Today I'm sharing yet another recipe of vada pav chutney. But shh... It's a secret.... don't tell anyone about this chutney :) and this is actually served with batata vada at roadside vendors. This chutney is prepared from the extras of batata vada, roasted pav, garlic and red chilly powder.
Also refer: Step by step recipe of
- 50-70 gms batata wada extra skin (gram flour, fried) (besan ka chura)
- 1 Roasted Pav
- 1-2 garlic clove
- 1tbsp red chilly powder
- Salt to taste
◾Dry Roast Pav for a minute or two
◾Deep Fry or dry roast garlic
◾Take a grinder jar, add all the ingredients, pulse for 8-10 seconds until coarse and resembles like bread crumbs. Taste and adjust the seasoning. Don't add water.
◾Refrigerate and use as an when required. The chutney can be consumed within 2-3 days.